Smoked Buffalo Chicken Wings
Wings are easily one of my favourite foods and these are the reason why. these smoked buffalo chicken wings are perfectly cooked, tender, and coated in a zesty buffalo sauce, these wings are a crowd-pleaser for game days, parties, or any occasion
Ingredients
Wings & Seasoning
- 1.5kg (3.3lb) - Chicken Wings
- 1 Tbsp (10g) - Smoked Paprika
- 2 tsp (8g) - Onion Powder
- 2 tsp (8g) - Garlic Powder
- 2 tsp (6g) - Baking Powder (NOT BAKING SODA)
- Salt & Ground White Pepper
Buffalo Sauce
- ½ Cup (110g) - Unsalted Butter
- 1 Cup (250ml) - Frank's Hot Sauce
Blue Cheese Sauce
- 4 Tbsp (60g) - Mayonnaise
- 2 Tbsp (30g) - Sour Cream
- 1 Tbsp (20ml) - Buttermilk
- 1 - Garlic Clove, Grated
- ¼ tsp (0.2g) - Yellow Mustard Powder
- 50g (1.7oz) - Blue Cheese, Grated or Crumbled
- Seasoning To Taste
Instructions
- Pat the chicken wings dry with a paper towel and place them in a bowl. Add all of the seasonings, salt, and ground white pepper. Mix well to coat.
- Preheat your smoker or BBQ with direct heat to 230℃—445℉, using your favourite smoking-flavoured wood and lump charcoal in the centre of your BBQ. This can also be done on a gas BBQ without the smoking chips, so don't stress.
- Place the wings around the edge of your BBQ, not directly over the coals, and shut the lid. Cook hot and fast for 30 minutes or until an internal temperature of 80℃—175℉, which is 10 degrees hotter than normal for chicken. However, chicken wings are best cooked at a higher temperature to break down the connective tissue, resulting in tender, fall-off-the-bone wings.
- While the wings cook, add the butter and hot sauce to a small saucepan and heat over medium heat until the butter has melted, whisking occasionally. Set aside. Alternatively, place the butter and hot sauce in a cast iron or high-heat-safe saucepan and place it in the BBQ to achieve a smoky sauce. If doing this, only heat for a few minutes until the butter has melted and whisk well.
- Combine all ingredients in a bowl for the blue cheese sauce. Store in the fridge until ready to serve.
- Remove the wings from the grill and place them in a bowl. You can serve them as is with a dipping sauce or toss them in your favourite sauce. Dig in.
The above nutrition guide is based on daily averages and is calculated for a single portion.
Alternate Cooking Instructions
Gas BBQ
Preheat the Grill
Preheat your gas grill to medium-high heat (around 190°C/375°F).
Set up for indirect grilling by turning on one burner and leaving the others off.
Prepare the Wings
Pat wings dry with paper towels to ensure crispy skin.
Season with dry seasonings and salt and pepper.
Lightly coat with oil to prevent sticking.
Cook the Wings
Place the wings on the cool side of the grill (indirect heat).
Close the lid and cook for 20–25 minutes, flipping halfway through.
Move the wings to direct heat for 5–7 minutes, flipping frequently to crisp the skin.
Add Sauce
Remove wings from the grill and toss in warm buffalo sauce.
Return them to direct heat for 1–2 minutes per side for extra caramelisation after saucing.
Serve
Serve immediately with the blue cheese sauce. Dig in.
Oven
Preheat the Oven
Set your oven to 200°C (400°F).
Prepare the Wings
Pat the wings dry with paper towels for crispy skin.
Season with dry seasonings and salt and pepper.
Lightly coat the wings with oil or cooking spray to enhance crispiness.
Bake the Wings
Place the wings on a wire rack set over a foil-lined baking sheet. This allows airflow for even cooking.
Bake for 20–25 minutes, then flip the wings.
Continue baking for another 20–25 minutes or until the wings are crispy and reach an internal temperature of 80°C (176°F)
Add Sauce
Toss the hot wings in warm buffalo sauce.
(Optional) Return the sauced wings to the oven for 5 minutes to caramelize the sauce.
Serve
Serve immediately with the blue cheese sauce. Dig in.
Air Fryer
Preheat the Air Fryer
Set your air fryer to 190°C (375°F).
Prepare the Wings
Pat the wings dry with paper towels to ensure crispiness.
Season with dry seasonings and salt and pepper.
Lightly spray with cooking oil for a crispy texture.
Cook the Wings
Arrange wings in a single layer in the air fryer basket, leaving space for air circulation.
Cook for 10–12 minutes, then flip the wings.
Cook for an additional 8–10 minutes or until the internal temperature reaches 80°C (175°F) and the skin is crispy.
Add Sauce
Toss the cooked wings in warm buffalo sauce.
Return them to the air fryer for extra crispiness for 1–2 minutes after saucing.
Serve
Serve immediately with the blue cheese sauce. Dig in.
Recipe Notes
Smoked Buffalo Chicken Wings Storage Instructions
Refrigeration
Allow the wings to cool to room temperature.
Store in an airtight container or wrap tightly with plastic wrap.
Keep in the refrigerator for up to 3–4 days.
Freezing
Place cooled wings in a single layer on a baking sheet and freeze for 1–2 hours (prevents sticking).
Transfer to a freezer-safe bag or container, removing as much air as possible.
Store in the freezer for up to 3 months.
Smoked Buffalo Chicken Wings Reheating Instructions
Oven
Preheat to 175°C (350°F). Place the wings on a baking sheet and heat for 15–20 minutes.
Microwave
Heat in short bursts (1–2 minutes) until hot.
Air Fryer
Reheat at 190°C (375°F) for 5–7 minutes for crispy wings.
Watch How To Make The Recipe
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